Raspberry mojito cake
This amazing cake comes from Jax over at the Colonial Cravings facebook community and doesn’t it just look so good?! Jax is a dab hand when it comes to cake making and her decorating skills are second to none. Seriously you should see the things that this lady can do with sugar paste.
She made this for her sisters birthday as it’s her favourite (I think it might become my favourite too). She’s adapted this from a Lorraine Pascale recipe but added a raspberry twist to it which makes it even better. She also prefers the ease of using a normal sponge instead of the genoise in the original recipe. The sponge is soft and moist from the syrup, Jax advises giving it a really good soaking. It’s quite boozy but you can always burn off a little more of the alcohol by cooking the syrup for longer. The praline finish not only looks pretty but adds texture and gives the cake a lovely sweet crunch.
240g plain flour
280g caster sugar
3tsp baking powder
100g salted butter
240 ml milk
200g light brown soft sugar
100ml white rum
juice and zest of 2 limes
1 bunch mint
200g granulated sugar
200g salted butter (room temperature)
225g icing sugar
zest of 1 lime
200g raspberries (preferably frozen)
50g caster sugar
Preheat your oven to 170°c and grease and line three 7” sandwich tins.
Rub or beat together all of the dry ingredients for the sponge with the butter until it looks like bread crumbs.
Mix the milk and eggs together then combine this with the dry stuff until it is smooth (don’t mix the batter for too long though).
Divide the batter evenly between the prepared tins and bake the sponges for 18-20 minutes.
Whilst the sponges bake you can make the soaking syrup. Boil the water, rum and sugar for two minutes before adding the lime zest and juice. Add the chopped mint leaves, simmer for a further three minutes then take the syrup off the heat and set it aside to infuse. Just before using sieve out the mint leaves.
The next job on the list is the praline for the coating. Line a baking tray with oiled baking paper. Roughly chop the pecans and set aside. Melt the sugar in a heavy wide pan until it becomes a nice deep caramel colour, (try not to stir it or it will crystallize).
Tip nuts into the melted caramel, stir and then carefully pour it onto the prepared baking tray. Leave to cool and set hard, then blitz it in a food processor.
Make the icing by beating together the butter and sugar until they are pale and fluffy. Mix in the lime zest. If it’s a little stiff then you can add up to two tablespoons of milk to create a nice spreadable consistency.
Heat the sugar and water for the raspberry filling in a pan and then add in the raspberries and bring the whole lot to boil before removing from the heat and leaving to cool.
Once everything has cooled it’s time to assemble the cake.
Remove the sponges from the tins. Put the bottom layer top side down on your serving plate and spoon over 1/3 of the rum syrup. Then use 1/4 of the icing and spread it evenly over the surface, followed by 1/2 of the raspberries.
Add the next layer of sponge and repeat the steps for the syrup, icing and the raspberries. Add the final layer of sponge, spoon the remaining syrup over the top and then use the remaining icing to cover the sides and top of the cake. Finally cover the cake in the lovely crunchy praline.